1.1M
LUBaru belajar sourdough tapi pusing sama istilahnya?
Kenalan sama istilah-istilah ini dulu, biar nggak bingung pas bikin atau baca resep 🌙
#sourdoughjourney #ragialami #sourdoughbreaad #sourdough #rusticbread #sourdoughstarter
@lulutanisaw
#Rusticbread
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トレンドリール
(12)
36.5K
BIThis easy rustic bread recipe only needs 4 ingredients and doesn’t require a sourdough starter. Very beginner friendly! 🍞
🔗To find the full recipe, go to my profile and tap the link in my bio. You can also google “easy rustic bread bri”.
Ingredients:
▢3 ⅓ cups (434 g) bread flour*
▢1 standard packet, 2 ¼ teaspoons active dry yeast*
▢2 teaspoons kosher salt*
▢1 ⅔ cups (395 ml) warm water, 110 degrees
@bites.with.bri_
106.9K
TEOur recipe makes it easier than ever to make a no-knead rustic loaf of bread at home. Click the link in our profile for our full recipe. 🍞
@testkitchen
421.2K
ZAThis Same Day No Knead Ciabatta Style Bread Loaf Recipe is soo easy and delicious that you would be making it everyday! 🙈 They are Soo soft from inside and turn out perfect every time.
Dont forget to save this recipe on the RECIME APP. This App is such a life saver for me, I save all my recipes on this App now and keep an eye on the macros as well as meal planning too!!
Ingredients:
• 3½ cups (437g) all-purpose or bread flour
• 1¼ tsp instant yeast
• 1¾ tsp salt
• 3½ tbsp (47ml) olive oil
• 400ml lukewarm water (1 cup + 2/3cup)
Method:
1. Mix the Dough:
In a large bowl, add flour, salt, and yeast. Pour in the olive oil and lukewarm water. Mix until a sticky, dough is formed.
Cover and let the dough rest in a warm place for 20 minutes.
2. First Stretch and Fold:
After resting, lightly wet your hands. Grab one side of the dough, stretch it upward and fold it over to the other side. Repeat this on all sides until there are no sides left.
Cover again and let rest for 20 minutes.
3. Second and Third Stretch and Fold:
Repeat the same stretch and fold process two more times, each time allowing the dough to rest for 20 minutes in between.
(Total: 3 sets of stretch and folds.)
4. Bulk Fermentation:
After the third fold, cover the bowl and let the dough rise in a warm place for 1 to 1½ hours, or until puffed up and slightly wobbly.
5. Shaping:
Transfer the dough gently to a well-floured surface. Dust the top with more flour.
Carefully divide the dough in half and shape into two long ciabatta style loaves, without knocking out too much air.
6. Final Rest & Preheat:
Cover the loaves with a cloth and let them rest for 20 minutes while you preheat the oven to 220°C (425°F).
7. Bake:
Transfer the loaves onto a parchment-lined baking tray and bake for 20–25 minutes or until golden brown and crisp.
#ciabattabreadrecipe #nokneadbreadrecipe #samedaynokneadbreadrecipe #samedaynokneadciabatta #samedaynokneadbreadrolls #easyrusticbread
Same day no knead ciabatta bread loaf ciabatta bread rolls recipe easy no knead bread loaf recipe
@zainebsoven
959
SALearn to make your own starter in my bio @sallyssourdoughh #sourdough #sourdoughstarter #sourdoughbread
@sallyssourdoughh
236.9K
MIDutch Oven No Knead Artisan Bread!
INGREDIENTS
* 3 cups unbleached all purpose flour
* 1 3/4 teaspoons kosher salt
* 1 teaspoon instant yeast (I use Saf)
* 1 1/2 cups water (+ 1-3 extra teaspoons if too dry)
DIRECTIONS
>Make the dough the night before you plan on cooking bread. Measure dry ingredients into a large mixing bowl Lightly whisk together with a fork or a whisk. Add water and mix with fork, spatula, or danish dough hook until a shaggy mixture appears. Use spatula to flip over a few times. Dough will be wet, sticky, and shaggy. (add a couple extra teaspoons of water if needed). #Cover bowl tightly with saran wrap, and set aside for 8 to 18 hours.
> When ready to cook, preheat oven to 450° with Dutch oven inside. This preheats the Dutch oven as well. 30-40 minutes.
> While the oven and Dutch oven are preheating, lightly flour work surface, and scrape dough out of bowl onto the surface with a spatula. Pull edges to the center making a ball, and then flip the ball over. Don’t do too much work here, you don’t want to deflate the wonderful bubbles in the dough! Gently tuck under edges and shape into a ball. Transfer ball to a piece of parchment paper ( you don’t have to use parchment paper I also have placed dough directly in Dutch oven when cooking). Sprinkle a pinch of flour over the top of dough and cover lightly with a piece of saran wrap. Dough will raise for about 30-35 minutes while oven is preheating.
> Remove hot pot from oven and place the parchment paper with the dough in the Dutch oven (or just the dough if you are not using parchment paper). Put lid on top and bake for 25 minutes. Open oven and remove lid and bake for another 10-15 minutes until top is a beautiful golden, crusty brown color.
> Remove from oven and place dough on cooling rack. Let cool for a while, but I like to eat it slightly warm with butter and jam! So good! ENJOY!!!
#bread #nokneadbread #dutchovenbread #foodie #fyp #delicious #baking #artisanbread #fouringredientbread
@mimis.kitchen__
9.8K
NAPane Pugliese is a traditional Italian sourdough bread from the Puglia region. It has golden crust and rich flavor. This rustic loaf is made from a blend of semolina and bread flour, resulting in a slightly sweet, nutty taste with a chewy yet tender texture. I found this recipe in the book “Perfect Loaf”
Ingredients:
• 95g active sourdough starter
• 200g White flour
• 185g semolina
• 45g whole wheat flour
• 340g water (plus extra 20g if needed)
• 9g salt
Full recipe is on my website. Click “ALL RECIPES” in my bio. Or comment “ITALIAN” and I will send you a link.
Proofed in the beautiful basket from @knead_ace
#sourdough #baking #sourdoughbaking #sourdoughbread #sourdoughrecipe #bakingfromscratch
@natalia.s.baking
1.0M
ELLearn Sourdough Classic Foolproof bread!
Save this for later!
📩 Tag a sourdough lover!
❤️ Like & Follow for more handmade goodness!
Most of you have successfully built your own sourdough starter—proud of you!
Now, what's next? Let's make and bake bread with me!
✨ Step-by-step guide for baking your own artisanal loaves.
Recipe:
350g bread flour
245g water
70g starter (use at peak)
7g salt
Yes, it’s a small loaf, on purpose!
It’s easier to handle, perfect for beginners.
Want more? Just double the recipe, it scales great!
This recipe has been tried, loved, and baked by so many bakers in our community—it’s their favorite and has become an everyday staple! 💛
Want the full recipe + foolproof instructions?
Grab the recipe card via the link in my bio or highlights.
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#Sourdough #SourdoughBread #RealBread #ArtisanBread #BreadLover #SourdoughStarter #HomemadeBread #BreadMaking #CrustArt #BreadObsessed #WildYeasts #FermentedBread #BreadCommunity #SlowFermentation #BreadArt #BakersGonnaBake #WholeGrainBread #NaturallyLeavened #RusticBread #BreadPorn #SourdoughLife #BreadHeaven #BreadofInstagram #BreadMaster #BreadMagic
@elleciously
229.8K
VL#TUTORIAL start to finish #sourdough bread WITH time stamps.
This is my method and what works *for me*. Theres 100 ways and time frames to make bread but I love an over night bulk ferment! I hope this helps you get started & encourages you to find your own groove!! Good luck and feel free to ask any questions! I’ll pin measurements in comments
🍞🍞
#sourdoughtutorial #sourdoughbread #sourdoughstarter #homemadesourdough #fromscratch #breadbaking #homebaker #bakingfromscratch #fermentation #slowfood #cozykitchen #rusticbread #artisanbread #breadreels #bakingreels #foodreels #reeltutorial #kitchenroutine #realfood #simpleliving #learningtobake #sourdoughlife #wildyeast #goldencrust #crumbshot
@vlhaas
10.6M
COAnchovy Pala Romana Pizza 🍕
Base dough recipe below! Easy, yummy, and extremely fun to dimple. Great for dipping or any kind of zaaaaa
370g bread flour
296g water (80% hydration)
93g sourdough starter fed with a little rye or whole wheat flour (25% levain)
1g instant yeast
8g salt
12g EVOO
1. Combine flour and water (reserve a little water for step 2). Autolyse for at least 1 hour
2. Mix in the starter. Then add the salt, yeast, and remaining water and incorporate well. Then add the olive oil and work the dough until it’s relatively smooth. It will be sticky but will come together in the following steps
3. Start bulk fermentation: after letting the dough rest for 30mins, perform 2 rounds of stretch and folds with 30mins between each round. Then perform 2-3 rounds of coil folds with 1 hour between each round. The dough should be puffy and show visible signs of fermentation
4. Dump the dough onto a clean counter and give it a preshape. Wet your work surface or dust with semolina flour if needed. Transfer the preshaped dough to a baking tray that’s been generously dusted with semolina flour. Cover and let the dough continue proofing for 2-3 hours at 75-80F until it’s doubled in size and puffy
5. Preheat your oven to 500F. Generously sprinkle the dough with semolina flour and dimple both sides as shown in the reel. Dust/pat off excess flour
6. Bake on a baking sheet or pizza stone for 12-15mins or until the top is golden
#palaromana #rusticbread #homemadebread #breadrecipe #flatbread
@cookim_mama
54.6K
ELIs Your Bread Crust More Like a Rock?🥖🪨
You're probably making THIS common mistake! Watch to discover the secret to a perfectly crispy, yet tender crust every time.
Grab my foolproof classic recipe via the link in bio!
#breadmaking #bakingtips #homemadebread #breadrecipe #bakingmistakes #crustybread #homebaker #bakingsecrets
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#Sourdough #SourdoughBread #RealBread #ArtisanBread #BreadLover #SourdoughStarter #HomemadeBread #BreadMaking #CrustArt #BreadObsessed #WildYeasts #FermentedBread #BreadCommunity #SlowFermentation #BreadArt #BakersGonnaBake #WholeGrainBread #NaturallyLeavened #RusticBread #BreadPorn #SourdoughLife
@elleciously
68.5K
SOSame dough, one baked as a sandwich loaf in a tin, the other as a rustic artisan batard
Both cold proofed for 15h at 5C. One in a wood pulp banneton, the other one in the tin
With the one in the tin, the sides look a tiny undercooked, but this is because the tin cannot absorb moisture, as the banneton would. So I find this behaviour rather normal, it can occur
The learning that I wanted to share with you is that a dough is versatile; but the result will depend ultimately on how you shape, proof and bake the dough
Which one do you do most? Sandwich loaf or rustic artisan loaves?
#sourdough #artisanbread #bread #sourdoughstarter #sourdoughbread #breadmaking #sourdoughbaking #realbread #sourdoughexplained #painecumaia
@sourdough_explained
✨ #Rusticbread発見ガイド
Instagramには#Rusticbreadの下にthousands of件の投稿があり、プラットフォームで最も活気のあるビジュアルエコシステムの1つを作り出しています。
ログインせずに最新の#Rusticbreadコンテンツを発見しましょう。このタグの下で最も印象的なリール、特に@cookim_mama, @lulutanisaw and @elleciouslyからのものは、大きな注目を集めています。
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週3-5回、活動時間に定期的に投稿
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